Cabbage, celery, lettuce, or romaine, with oil One or two fresh vegetables--peas, potatoes, etc. An egg, milk, fish, or gelatin--any two of these proteid foods Rice, with honey, or raisins with cream, if something sweet is desired Sufficient wheat bran should be taken to keep the bowels in normal condition. SUMMER MENU _STRENGTH AND ENDURANCE (HEALTHY PERSON)_ BREAKFAST Peaches, plums, cantaloup, or berries Steamed corn, scraped from the cob. Recook lightly with whipped egg, stirring constantly A peeled banana, baked--cream LUNCHEON Okra, beets, or eggplant Salad--tomato, cucumber, and lettuce Peas or corn A potato--sweet or white /Note/: The salad, with one vegetable, is sufficient if one is not engaged in strenuous work. DINNER Salad--green Rice or corn hominy One or two fresh vegetables Buttermilk, junket, or fresh eggs Cantaloup, melon, or peaches FALL MENU _STRENGTH AND ENDURANCE (HEALTHY PERSON)_ The following menus should be adhered to for about thirty days, choosing such vegetables from the selections named as appeal most to the taste. Choice of either set of menus may be made; that is, Menu I may be followed by Menu II at noon, returning to Menu I for dinner and so on: MENU I MENU II BREAKFAST Two eggs, cooked very Choice of the following: lightly _a_ Two medium-sized A small portion of boiled sweet or white potatoes, rice or whole wheat, eaten with butter eaten with cream and a or cream very little salt _b_ Corn muffins, or corn A cup of wheat bran, with hominy, with either cream cream or fresh butter Two eggs, cooked two minutes LUNCHEON A large, boiled onion Gems or whole wheat bread A liberal portion of baked A pint of rich milk beans Half a cup of wheat bran DINNER Choice of two of the following Baked navy or lima beans vegetables: A baked white potato Carrots Parsnips A green salad--a very small Beets Stewed portion pumpkin One fresh vegetable A boiled white potato A glass of buttermilk Choice--fish, buttermilk, or eggs Half a cup of wheat bran If something sweet is desired, plain ice-cream, egg custard, or gelatin may be eaten at either of the evening meals. From one to two glasses of water should be drunk at each of these meals. A cup of sassafras tea may be taken at breakfast. See recipe, Vol. III, p. 681. WINTER MENU _STRENGTH AND ENDURANCE (HEALTHY PERSON)_ BREAKFAST